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Cran-Raspberry White Chocolate Oatmeal Cookie Recipe

Talk about a mouthful of a title!

This past weekend, Dallan and I ran into Subway for a quick lunch.  As we stood inside Subway, with the overwhelming smell of baking bread permeating our nostrils, Dallan’s eyes spotted an advertisement for their new Raspberry Cheesecake cookies.

“Oh {pause} my {pause} goodness {pause},” Dallan exclaimed.  “We have to buy a few of these and give them a try.” Obviously it didn’t take too much cohercing to convice me.  I’m always looking for new ways to spice up my cookie recipe collection.

Subway’s Raspberry Cheesecake cookie recipe was SO delicious. I decided to use it as inspiration for today’s Cran-Raspberry White Chocolate Oatmeal cookies.  These are chewy, flavorful, chocolatey and fruity.

Side Note: In the next couple of weeks I want to do another version of these cookies using a sugar cookies/shortbread cookie/butter cookie as the base rather than oatmeal (which Dallan begged me to do). I think they would be closer to my idea of a Raspberry Cheesecake.

Cran-Raspberry White Chocolate Oatmeal Cookies


  • 1 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup packed dark brown sugar (if you don’t have dark brown sugar, use 1 cup of light brown sugar)
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2- 2 1/2 cups oatmeal
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  • 1/4-1/2 cup seedless raspberry preserves


Preheat oven to 350 degrees.

In a large bowl, cream together the butter, brown sugar and white sugar until smooth.  Then, beat in eggs one at a time and stir in vanilla (FYI: I usually blend the eggs and vanilla with the sugar on low/medium for a minute or two).

Combine the flour, baking soda, salt and cinnamon in a small mixing bowl and stir/sift together.  Next, gradually stir the dry ingredient mixture into the wet mixture until just blended.  Mix in oats, chocolate chips and dried cranberries.

To assemble the cookies, place 1 tablespoon of cookie dough in hand.  Take finger and make an indentation in the middle of cookie dough ball.  Next, drop about 1/4 teaspoon of raspberry preserve into indentation.  Then fold sides of cookie dough up and around the raspberry preserve (so the raspberry preserve is in the middle of the cookie).

Place cookies on a greased cookie sheet and bake for 10-12 minutes.

Recipe makes about 3 1/2 dozen cookies.

  • February 22, 2011 - 3:43 pm

    seesaw designs - k, these look so delicious. curse the no sugar deal! ahhhh oh well. bookmarking this for future use :)


  • February 23, 2011 - 12:04 pm

    Rebecca - This post is dangerous to read! The cookies sound DELISH! So amazing that you know how to create successful baked good recipes. BTW – the word “cheesecake” caught my eye (as it would any sane person) and I’ll be looking for the revised recipe you mentioned.

  • February 24, 2011 - 7:01 pm

    keighley - Just give in Rebecca….

  • February 24, 2011 - 7:01 pm

    keighley - Well I promise you the cookies will be worth the wait!

  • April 17, 2011 - 12:30 pm

    Nichole - I searched and I have received! I was looking for a good recipe for raspberry chocolate chip oatmeal cookies and I found one. I’m backing these today, so I will post back on my thoughts. They look and sound delicious tho!

  • May 22, 2011 - 9:59 pm

    Melinds - Had to substitute blackberry for the raspberry jam. Cookies are delicious! Tons of compliments.

  • May 23, 2011 - 7:16 am

    camberley - Melinds- I am a HUGE blackberry fan! I don’t know why I never thought about making these cookies with blackberry instead. Doing it!

    P.S. I’m glad they were a huge hit! ;)


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